Velouté d'Ignames (Cream of Yam Soup) is a traditional Ivorian recipe (from Côte d'Ivoire) for a classic restaurant-style soup of yams, leeks and onions that are cooked until tender, pureed and finished with evaporated milk before being served with fried bread croutons. The full recipe is presented here and I hope you enjoy this classic Ivorian version of: Cream of Yam Soup (Velouté d'Ignames).
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Ingredients:
500g yam, peeled, washed and chopped
3 leeks, washed and finely chopped
2 onions, finely chopped
30g butter
1 small tin of evaporated milk
salt and freshly-ground black pepper, to taste
4 slices of stale bread
3 tbsp groundnut oil
Method:
Melt the butter in a pan, add the leeks and onions and fry until golden brown (about 10 minutes).
In the meantime, place the yam pieces in a pan, then tip in the leeks and onions. Cover with plenty of water and season to taste with salt and freshly-ground black pepper. Bring to a simmer, cover and cook for about 30 minutes, or until the yam pieces are tender.
When the soup is almost ready, heat the groundnut oil in a pan. Cut the bread into large cubes and fry in the oil until golden brown all over. Remove the bread with a slotted spoon and set aside on kitchen paper to drain.
When the yam mixture has cooked, take off the heat and allow to cool slightly then puree in a blender until smooth. Return the puree to a pan and stir in the condensed milk. Allow to heat through then ladle into warmed soup bowls and serve topped with the fried bread croutons.
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